Vegan Chef Jason Wrobel gives us a fresh and fancy take on an old school Waldorf salad. Get ready for the crunchy, chewy, zesty ride of your life!
Summer Nectarine Salad
- 4 cups field greens, arugula, baby lettuce, chopped
- 2 nectarines, sliced
- Pine nuts
- Vegan cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons coconut palm sugar
- 1/8 teaspoon salt
- Pinch ground black pepper
Start by making the zesty dressing by adding olive oil, vinegar, and Dijon mustard in a small mixing bowl. Add coconut palm sugar, salt, and some black pepper. Whisk that puppy up. Pour the dressing over your bowl of favorite greens and toss it together. Plate it up and finish it off by crumbling vegan cheese on top. Add sliced nectarines, sprinkle some pine nuts, and you're set. Put your fork in and enjoy!
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